Ingredients

Preparation Instructions

Wash the eggplant and cut into uniform pieces. Salt them and let the bitter water drain out in a colander.

In the meantime saute the garlic in plenty of olive oil in a saucepan, add the canned tomatoes and cook over low heat until soft and easily crushed with a fork. Crush them, return to heat and thicken, adding plenty of basil (at least 10 large leaves), salt and coarsely ground pepper.

While the sauce cooks over low heat, wash the eggplant with cold water to remove the excess salt and then dry well with a clean cloth.

Flour lightly and fry in hot peanut oil.

Prepare a pan with paper towels and drain the fried eggplant.

Cook the penne pasta in salted boiling water and in the meantime remove the tomato sauce from heat and add the Galbani Ricotta.

When ready, stir pasta into the tomato and Galbani Ricotta mixture, arrange on a plate and serve with the fried eggplant.